Cucumber feta salad delicious

This refreshing cucumber feta salad combines crisp vegetables with tangy cheese and fresh herbs for a Mediterranean-inspired dish that's perfect for hot summer days. The simple preparation lets the clean flavors shine while the bright dressing ties everything together beautifully.

I first made this salad during a heatwave when I couldn't bear the thought of turning on the stove. My family was surprised how something so simple could taste so complex and now it's requested at every summer gathering.

Ingredients

• Cucumbers: preferably English or Persian varieties for their thinner skin and fewer seeds
• Red onion: adds a sharp contrast to the cool cucumber slices that mellows as it marinates
• Fresh dill: brings that distinctive aromatic quality that pairs perfectly with cucumber
• Fresh parsley: provides a clean bright flavor and beautiful color
• Feta cheese: traditional Greek feta made from sheep's milk offers the best tangy creaminess
• Extra virgin olive oil: use a good quality one as the flavor really comes through
• Lemon juice: fresh is absolutely essential for the brightest flavor
• Salt and pepper: kosher salt and freshly ground pepper make all the difference

Step-by-Step Instructions

Prepare the vegetables:

Slice cucumbers into thin rounds about 1/8 inch thick using a sharp knife or mandoline for consistency. The thinner the slices the more flavor they'll absorb. Cut the red onion into paper thin slices to ensure they won't overpower the salad.

Combine fresh ingredients:

In a large bowl gently toss together the cucumber slices red onion slices and freshly chopped herbs. The herbs should be chopped just before using for maximum flavor and aroma.

Add the feta:

Sprinkle the crumbled feta over the vegetable mixture rather than stirring it in immediately. This allows some of the cheese to remain in distinct pieces when serving giving wonderful pockets of tangy flavor throughout the salad.

Create the dressing:

Whisk the olive oil and lemon juice vigorously until they form an emulsion. Season generously with salt and freshly ground black pepper keeping in mind that feta adds saltiness too.

Dress and marinate:

Pour the dressing evenly over the salad and toss gently using your hands or two large spoons to ensure everything is coated without breaking the cucumber or crushing the feta. Allow the salad to rest for at least 15 minutes before serving so flavors can develop.

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The dill in this recipe is truly transformative. I once tried making this salad without it when I had none on hand and while still good it lacked that special something. There's something magical about the combination of cucumber dill and feta that transports me straight to a seaside taverna in Greece.

Mediterranean Authenticity

This salad is inspired by traditional Greek horiatiki salad but with a focus on cucumbers rather than tomatoes. In Greece similar salads are served as part of a mezze spread or alongside grilled fish and meat. The combination of cucumber and dill is classically Greek and appears in many dishes throughout the Mediterranean where fresh simple ingredients are celebrated.

Smart Substitutions

If you're not a fan of red onion try sliced green onions or chives for a milder flavor. For a dairy-free version substitute olives for the feta to maintain that briny element. Mint makes a wonderful addition or alternative to the dill especially in hot weather. For a creamier dressing whisk in a tablespoon of Greek yogurt to the oil and lemon mixture.

Serving Suggestions

This salad shines as part of a Mediterranean feast alongside grilled chicken souvlaki or lamb. Serve it with warm pita bread for scooping up the juices. For a complete meal turn it into a protein-packed lunch by adding chickpeas or cooked quinoa. During hot summer months I love serving this alongside watermelon slices for a refreshing contrast.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The cucumbers will release more water as they sit but this creates a delicious marinade that you can soak up with bread. If making ahead for entertaining prepare all components but wait to add the dressing until about 30 minutes before serving for the perfect balance of marinated flavor and crispness.

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Frequently Asked Questions

→ What type of cucumbers should I use?

English cucumbers or any seedless variety are best for this dish, as they are less watery and have a crisp texture.

→ Can I substitute the feta cheese?

Yes, you can replace feta with goat cheese or ricotta salata for a similar crumbly texture and salty flavor.

→ How do I prevent the cucumbers from getting watery?

Lightly salting the cucumber slices and letting them sit for 10-15 minutes, then patting them dry, can reduce excess moisture before preparing.

→ Can I make this dish ahead of time?

This dish is best enjoyed freshly prepared. However, you can prepare the dressing and chop the vegetables a few hours ahead, then combine right before serving.

→ What herbs pair well with this dish?

Dill and parsley are used in this dish, but you can also experiment with mint or cilantro for a fresh twist.